Friday, June 6, 2014

Buffalo Wings

I don't usually deep fry my food, I try to bake them as far as I could. Firstly, it is because I don't like to clean up the mess after the spilling oil war; secondly, I kind of having a phobia against deep frying. However, when it comes to buffalo wings, I not only have the appetite of a buffalo, but also the courage of it. 

Traditionally, the wings were deep fried with no batter, and the sauce is only made up of Frank's hot sauce, butter and vinegar. However, I just couldn't resist those crispy batter, which acts like a thirsty sponge readily absorbs all the hot sauce. Biting down the crispy yet sauce-drenched batter immediately wake up every inch of my taste bud. Yum yum...

So, no, this is not the traditional buffalo wings. But, yes, it is very delicious.

Beware, if you are not a fan of sour food, this is not for you.

Buffalo Wings

Buffalo Wings


  • 7 chicken wings
  • oil for deep frying

  • 25g butter, unsalted
  • 75ml hot sauce (I used Frank's hot sauce)
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 50g plain flour
  • 15g cornflour
  • 2g baking powder
  • 60g water
  • salt
  • 10g cooking oil
Cooking Directions
  1. In a bowl, mix together plain flour, corn flour, baking powder and salt. Slowly add in water and stir to combine (do not keep stirring in the same direction to prevent the development of gluten).
  2. Add oil into the batter and let the batter rest for at least 30 minutes.
  3. Evenly coat the chicken wings with the batter.
  4. Heat oil (enough to cover chicken wings, around an inch) in deep fryer to around 190 degree Celsius.
  5. Deep fry the chicken over medium heat until the wings turn brown, around 10 to 15 minutes.
  6. Meanwhile, heat up a sauce pan over low heat, combine the butter, hot sauce, Worcestershire sauce, lemon juice and cayenne pepper. Stir to combine.
  7. Toss together the sauce with the wings. Serve immediately.

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